Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory science
The aim of this work was to elucidate the specificity of the cellar mud odor compounds in strong aroma base Baijiu using gas chromatography-olfactometry-mass spectrometry analysis based on chemical and sensory profiles. Fifty-three aroma compounds in both base and commercial Baijiu were identified a...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002816 |
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| _version_ | 1850102116887035904 |
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| author | Wanzhong Zhang Xinglin Han Deliang Wang Wei Jiang Ligang Hao Yuqi Chen Feng Zhou Jianxiang Hu Xinli Meng |
| author_facet | Wanzhong Zhang Xinglin Han Deliang Wang Wei Jiang Ligang Hao Yuqi Chen Feng Zhou Jianxiang Hu Xinli Meng |
| author_sort | Wanzhong Zhang |
| collection | DOAJ |
| description | The aim of this work was to elucidate the specificity of the cellar mud odor compounds in strong aroma base Baijiu using gas chromatography-olfactometry-mass spectrometry analysis based on chemical and sensory profiles. Fifty-three aroma compounds in both base and commercial Baijiu were identified and quantified by comparing their MS, retention indices with those of pure standards. Odor activity values and principal component analysis were used to account for the variation in the sensory attributes of these aroma compounds. The results demonstrate that high acid and phenol contents contribute to the cellar mud aroma profiles in base strong aroma Baijiu. This approach may provide valuable information for product quality control of strong aroma Baijiu products. |
| format | Article |
| id | doaj-art-4f50edb7072247cd9557ef3b048e8b77 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-4f50edb7072247cd9557ef3b048e8b772025-08-20T02:39:50ZengElsevierApplied Food Research2772-50222025-06-015110067110.1016/j.afres.2024.100671Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory scienceWanzhong Zhang0Xinglin Han1Deliang Wang2Wei Jiang3Ligang Hao4Yuqi Chen5Feng Zhou6Jianxiang Hu7Xinli Meng8China National Research Institute of Food and Fermentation Industries, Beijing, 100015, PR China; International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing, 100015, PR ChinaChina National Research Institute of Food and Fermentation Industries, Beijing, 100015, PR China; International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing, 100015, PR China; Corresponding author.China National Research Institute of Food and Fermentation Industries, Beijing, 100015, PR China; International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing, 100015, PR ChinaChina National Research Institute of Food and Fermentation Industries, Beijing, 100015, PR China; International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing, 100015, PR ChinaXinjiang Agricultural University, Xinjiang 830052, PR ChinaChina National Research Institute of Food and Fermentation Industries, Beijing, 100015, PR China; International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing, 100015, PR ChinaShanxi Liulin Liquor Industry Co., Ltd, PR ChinaShanxi Liulin Liquor Industry Co., Ltd, PR ChinaShanxi Liulin Liquor Industry Co., Ltd, PR ChinaThe aim of this work was to elucidate the specificity of the cellar mud odor compounds in strong aroma base Baijiu using gas chromatography-olfactometry-mass spectrometry analysis based on chemical and sensory profiles. Fifty-three aroma compounds in both base and commercial Baijiu were identified and quantified by comparing their MS, retention indices with those of pure standards. Odor activity values and principal component analysis were used to account for the variation in the sensory attributes of these aroma compounds. The results demonstrate that high acid and phenol contents contribute to the cellar mud aroma profiles in base strong aroma Baijiu. This approach may provide valuable information for product quality control of strong aroma Baijiu products.http://www.sciencedirect.com/science/article/pii/S2772502224002816strong-aroma base BaijiuGC/MS/Ocellar mud odorOAVsaroma compoundssensory profile |
| spellingShingle | Wanzhong Zhang Xinglin Han Deliang Wang Wei Jiang Ligang Hao Yuqi Chen Feng Zhou Jianxiang Hu Xinli Meng Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory science Applied Food Research strong-aroma base Baijiu GC/MS/O cellar mud odor OAVs aroma compounds sensory profile |
| title | Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory science |
| title_full | Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory science |
| title_fullStr | Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory science |
| title_full_unstemmed | Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory science |
| title_short | Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory science |
| title_sort | characterization of the cellar mud odor compounds and their content variation in strong aroma base baijiu by gc ms o and means of molecular sensory science |
| topic | strong-aroma base Baijiu GC/MS/O cellar mud odor OAVs aroma compounds sensory profile |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002816 |
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